Ember-baked focaccia stacks
By Sarah Cook
A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got
-
Prep:10 mins
Cook:20 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 589
-
fat 41g
-
saturates 6g
-
carbs 46g
-
sugars 11g
-
fibre 6g
-
protein 10g
-
salt 4.6g
Ingredients
- 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
- drizzle balsamic vinegar
- drizzle olive oil
- 2 whole roasted peppers from a jar
- 4 tsp olive tapenade
- 6 chunks or slices of ready-roasted courgette
- few basil leaves
- 1 tbsp toasted pine nuts
Tip
TipIf you’ve bought a whole focaccia to make the stack, cut the rest of the bread into squares, brush with some garlic butter and barbecue for a couple of mins on each side for quick smoky garlic bread.Good Food Vegetarian Summer
Good Food Vegetarian Summer magazine is on sale from 13 May, packed with over 100 inspirational recipes – from easy everyday meals to smart menus and dishes to entertain – £3.20 from stores or call 0844 826 7327.
Method
Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.
To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.
